Peppered Pork Pitas With Garlic Spread Food

PEPPERED PORK PITAS WITH GARLIC SPREAD

Steps:

• In small bowl, mix mayonnaise, milk and garlic; set aside.
• In medium bowl, mix pork, oil and pepper. Heat 12-inch skillet over medium-high heat. Cook pork in skillet 5 to 6 minutes, stirring occasionally, until pork is lightly browned and no longer pink in center. Stir in bell peppers; heat until warm.
• Heat pita folds as directed on package. Lightly spread one side of each pita fold with garlic mixture. Spoon pork mixture over each; fold up.

PEPPERED PORK AND PARMESAN FLATBREAD SANDWICHES

Steps:

• For the flatbread: Combine the yeast, sugar and 1/4 cup lukewarm water in a small bowl and let the yeast puff up and proof.
• Pour the yeast mixture into a large bowl and add 1 cup lukewarm water, the oil and salt. Add 1 cup of the flour and whisk until smoothly combined. Switching to a wooden spoon, add the rest of the flour and stir until you have a soft dough. Rub the dough with a bit more oil, press a square of plastic wrap to its surface and let it rise at room temperature until doubled in size, about 1 hour.
• Punch down the dough, transfer it to an oiled plastic bag and let it proof in the refrigerator at least 4 hours or as long as 3 days.
• For the peppered pork loin: To give the roast a quick cure for added flavor, stir together the sugar and 1/2 teaspoon salt, rub the mixture all over the roast and refrigerate for 1 hour or as long as overnight.
• Preheat the oven to 375 degrees F.
• Blot the roast dry. Crush the peppercorns with a mortar and pestle (or in a spice-devoted coffee grinder) to a medium-coarse texture. (Some will be finely ground, but you want the larger pieces to resemble cracked pepper.) Rub the pepper into the meat, saving what doesn't stick for the marinade.
• Heat a small saucepan over medium-low heat, and add the butter and garlic. Cook until the butter bubbles; add the vinegar, thyme and remaining black pepper, and remove from the heat.
• Sprinkle the pork with 1 teaspoon salt. Heat an ovenproof skillet large enough to fit the pork roast over high heat and add the oil. Brown the meat quickly on all sides.
• Brush the meat generously with some of the pepper mixture, put the skillet in the oven and roast for 10 minutes. Remove the skillet, roll the roast to another side and baste it with more of the pepper mixture. Continue to roast the meat, removing it from the oven every 10 minutes or so to flip and mop, until an instant-read thermometer inserted in the center of the roast reads 145 degrees F, about 50 minutes total.
• Transfer the meat to a platter and let it rest for at least 10 minutes, rolling the pork around to sop up its exuded juices. Refrigerate the pork until using. (The pork could also be sliced and served hot at this point.)
• For the doctored aioli: Stir together the mayonnaise, olive oil, salt, pepper, garlic and lemon zest and juice in a medium bowl. Refrigerate until using.
• Heat a grill over high heat. Generously oil a baking sheet. Divide the flatbread into eight portions on the baking sheet. Press the dough into thin rounds, about 8 inches in diameter.
• Grill the breads over medium-high heat, closing the lid right after putting them on and flipping and turning to avoid any flare-ups. Each flatbread will take about 2 minutes to cook.
• Slice the pork very thinly. Spread some aioli across the flatbreads and pile some pork on one side of each. Top with shaved Parmesan and a handful of arugula. Fold the sandwiches in half and pile them on a platter for serving.

PEPPERED PORK PITAS

Steps:

• In a small bowl, combine pork, oil, pepper and garlic; toss to coat. Place a large skillet over medium-high heat. Add pork mixture; cook and stir until no longer pink. Stir in red peppers; heat through. Serve on pita breads. Top with mayonnaise and lettuce if desired.

WARM GARLIC PITAS

Steps:

• Preheat the oven to 350 degrees F. Cut the pitas into 6 wedges.
• In a medium saucepan, add the butter and garlic. Set over medium heat and warm through until the butter melts and the garlic becomes fragrant, 5 to 6 minutes. Add the parsley and mix well.
• Place the pita wedges in a large bowl and pour the garlic butter over the top. Toss well to combine and coat everything evenly. Spread the pita wedges out evenly on a sheet tray and dust with the grated Parmesan. Bake in the oven until golden and crispy, 12 to 15 minutes. Remove from the oven and taste. Adjust seasonings with salt and pepper, if necessary. Serve warm.

GREEK STYLE PORK PITA WRAPS

Steps:

• In a large zip top bag, combine lemon juice, oil, mustard, 1 1/4 tsp of the garlic, and the oregano.
• Add the pork loin, seal the bag, and turn to coat.
• Refrigerate for at least 2 hours.
• In a bowl, combine the cucumber, yogurt, salt, dill, and remaining garlic.
• Cover and chill till serving time.
• Heat oven to 400°.
• Place pork in pan lined with foil, or sprayed with non stick spray.
• SAVE MARINADE.
• Bake for 10 minutes, then brush with remaining marinade.
• Bake for 15 minutes more, then check temperature with meat thermometer.
• Temp should be 160° (slightly pink).
• Bake longer if necessary.
• This is how I serve the meat in the pitas: split the pita so you have 2 rounds.
• Place some sliced pork in the center, top with yogurt sauce and green onions, and roll up.
• Or if you prefer, you can slice off the top of the pita, and put meat and sauce in to make a pocket.

PEPPERED PORK PITAS WITH GARLIC SAUCE

Steps:

• In small bowl, combine salad dressing, milk and garlic; mix well. Set aside. In medium bowl, combine pork, oil and pepper, mix well.
• Heat large skillet over medium high heat until hot. Add pork; cook 3 to 4 minutes or until pork is lightly browned and no longer pink, stirring occasionally. Stir in roasted peppers; heat until warm.
• Lightly brush insides of pocket bread halves with garlic sauce. Fill each with pork mixture. If desired, drizzle remaining garlic sauce over top.

PEPPER PORK POCKETS

Steps:

• Sprinkle pork with pepper and salt. In a large skillet, saute pork in oil until juices run clear. Add red peppers; cook and stir until heated through. Remove from the heat. , In a large bowl, combine the mayonnaise, milk and garlic. Spoon pork mixture into lettuce-lined pita halves. Drizzle with dressing.

PEPPERED PORK PITAS WITH GARLIC SPREAD

Steps:

• Mix the mayonnaise, milk and garlic in a small bowl; set aside.
• Mix pork, 1 tablespoon oil and pepper in medium bowl.
• Heat a non-stick skillet over medium-high heat.
• Add 2 teaspoons oil and when warm add onions and red pepper.
• Cook until onion is translucent and pepper is crisp tender.
• Add the seasoned pork and cook, stirring occasionally, until meat is lightly browned and no longer pink in center.
• Heat pita rounds as directed on package.
• Lightly spread one side of each pita round with garlic mixture.
• Spoon pork mixture over each; fold and serve.